Green Lentil & Chickpea Stew

A very simple tasty vegetarian dish, good on its own or could be served as side dish to accompany meat

You will need:-

1 large tin of green lentils
1 small tin of chickpeas
1 large tin of tomatoes, chopped
1 onion, finely chopped
3 cloves of garlic, peeled and thinly sliced
1/2 inch piece of fresh ginger, peeled and finely chopped
4 new potatoes, skin left on, washed and quartered
100g diced okra
1 tablespoon of butter or ghee
6 fresh basil leaves and 6 fresh mint leaves, roughly chopped
1 tablespoon of curry paste
salt and pepper to taste

In a large saucepan heat the butter over medium heat, when sizzling add the onion and stir fry for a couple of minutes,

then add the chopped ginger and garlic to the pan, stir and cook for a further 3 minutes, until onion is starting to brown, then add the chopped tomatoes, lentils and chickpeas, cook for a further 3 mins and then add the curry paste and okra. Mix in the potatoes and half a cup of cold water, stir well, cover and cook for 10 minutes.

Stir again and add the basil and mint together with salt and pepper and cook for further 10 minutes or until potatoes are tender, (add further small amounts of water if mixture starts to stick to bottom of pan). Serve hot.

Serves 4